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Crab and Melon Taquitos

Crab and Melon Taquitos

Chef Katsuji Tanabe is back to show off a light take on refreshing taquitos!
Ingredients:
  • 1 large cantaloupe
  • 1 16 oz crab meat
  • 1/4 - 1/3 cup mayo
  • 2 Tablespoons lime juice
  • Half of a habanero, seeds removed, minced (use gloves to do this)
  • 1.5 Tablespoons finely chopped chives
  • 1/4-1/3, cup left over cantaloupe scraps, chopped small
  • Salt and pepper to taste
  • Cilantro leaves and flowers for garnish
  • Marigolds for garnish (pulled petals)
Ingredients for the Fennel and Habanero:
  • 1/2 cup fennel shaved thin on mandoline
  • Half a habanero, seeds removed and sliced
  • 3/4 cup water
  • 1 fresh bay leaf
  • A few peppercorns
  • 2 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • Juice of one lime
Ingredients for Chive Oil:
  • 1 bunch of chives
  • 1/2 cup grapeseed oil
  • 1/4-1/2 teaspoon salt


Serves 4 people as a light appetizer


Prep directions:


  1. Rinse the outside of the cantaloupe well.
  1. Cut off top and bottom of melon to make a stable base.
  1. With a sharp knife- Starting at the top shave off the skin as you follow the curve around to the bottom.
  1. Repeat this step until all the skin has been removed.
  1. With a mandoline shave thin slices of the melon to get skins you will use to wrap around the crab salad (like taquitos)
  1. Place skins on a wire rack and sprinkle a touch of both salt and sugar, this will pull out the water and make them pliable enough to be rolled.


Directions for the Crab Salad:


  1. Make sure crab is clean and free of any shell bits.
  1. I use gloves and with a strainer over a bowl and pick though it and then squeeze it to get any excess moisture out.
  1. Place all ingredients in a bowl and mix until desired consistency, taste and adjust seasonings, adding salt and pepper to taste.


Directions for the Pickled fennel and habanero:


  1. Heat water, sugar, salt, vinegar, bay leaf, and peppercorns until sugar is dissolved.
  1. Add lime juice, fennel and habanero.
  1. Place in a sealed container and refrigerate until ready to use, preferably 1 hour or more.
  1. Can keep up to two weeks.

Directions for Chive Oil:


  1. Blanch chives in salted boiling water 10 seconds, remove and place in an ice bath.
  1. Once cool dry off with paper towel.
  1. Add a tablespoon of oil with chives and salt to blender.
  1. With blender running add remaining oil.
  1. Place in sealed container in fridge overnight.
  1. Strain and then place in a squirt bottle.
  1. Keep refrigerated when not in use.
  1. Place crab salad in middle of melon skins like you would a taquito.
  1. Roll and place seem side down in small individual casserole type dishes (white preferable).
  1. Top with pickled fennel, cilantro leaves and or flowers and garnish with the chive oil.



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